Sunday, March 28, 2010

Roasted Beet and Rutabaga salad

Everyone knows roasting is one of the most delicious and beautifully simple ways to prepare fruits and vegetables.  This warm salad  is a completely delicious combination as well as a wonderful collection of colours.  As a painter colour is one of the most poweful and interesting aspects of the craft. This Tomato Snob has a deep respect and appreciation for all things creative - painting being one of my first loves. As a young Tomato Snob I did a degree in fine arts. I love being able to use my aesthetic background for my culinary adventures the endless possibilities are so exciting.  When i'm cooking I love being able to use intense colour palettes it's a healthy way to eat. Have you ever hear the expression "eat the rainbow"?  Food that looks good usually tastes good as well.  Roasted Beet and Rutabaga salad INGREDIENTS:
bunch red beets (4)
small rutabaga (4)
bunch parsley - rough chopped
olive oil
PREP: chop beets and rutabaga into bite size piece, roughly chop parsley but keep it separate.
COOK: roast beets and rutabaga on separate pans or baking trays - you do not want the beets to bleed their colour on the yellow rutabaga. 350 degrees for about 45 minutes. Let cool for a few minutes before serving. The good part about these root veggies is that they taste great room temp as well.
SERVE: toss everything together with lots of fresh ground pepper and corse salt sprinkled on top.

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Thanks for your two cents. I love change!